Epic Festive sandwich

Name: Epic Festive sandwich
Ingredients: Ingredients;; 8 slices of sourdough or your favourite wholemeal bread; 70 g cranberry sauce; 4 tbsp of vegan mayo; Stuffing slices;; 250 g of old sourdough loaf or baguette chopped into chunks; 350 ml Veg Stock; 3 tbsp oil - 1 for onions 2 in with stock; 1 large onion - approx 250g; ½ tsp salt in with onions; ½ tsp Dried Thyme or 2 sprigs of fresh thyme; ½ tsp Dried Sage; ½ tsp black pepper; Roasted tempeh; approx 16 slices or 32 smaller; 200 g tempeh - ⅓ of a block; 1.5 tbsp Tamari mixed with 3 tbsp water so it mixes more evenly on the slices and goes further; ½ tbsp oil; ¼ tsp Dried sage; ½ tsp Dried thyme; Carrot parsnip & apple slaw;; 30 g grated Carrot; 80 g White cabbage shredded; 40 g grated raw Parsnip; 30 g Granny smith apple; 1 tbsp lemon juice - for apples and parsnip to stop them discolouring.; Pinch of salt; Pinch of pepper; 30 g mayo

This is epic – one of the most popular sandwiches we serve in our cafe – it has a herbed stuffing, Sage & Thyme roasted tempeh slices, cranberry sauce, carrot – parsnip & apple slaw with mayo on sourdough.

Takes

Serves

Ingredients

Ingredients;
8 slices of sourdough or your favourite wholemeal bread
70 g cranberry sauce
4 tbsp of vegan mayo
Stuffing slices;
250 g of old sourdough loaf or baguette chopped into chunks
350 ml Veg Stock
3 tbsp oil – 1 for onions 2 in with stock
1 large onion – approx 250g
½ tsp salt in with onions
½ tsp Dried Thyme or 2 sprigs of fresh thyme
½ tsp Dried Sage
½ tsp black pepper
Roasted tempeh; approx 16 slices or 32 smaller
200 g tempeh – ⅓ of a block
1.5 tbsp Tamari mixed with 3 tbsp water so it mixes more evenly on the slices and goes further
½ tbsp oil
¼ tsp Dried sage
½ tsp Dried thyme
Carrot parsnip & apple slaw;
30 g grated Carrot
80 g White cabbage shredded
40 g grated raw Parsnip
30 g Granny smith apple
1 tbsp lemon juice – for apples and parsnip to stop them discolouring.
Pinch of salt
Pinch of pepper
30 g mayo

Instructions

Method for components;
Stuffing;
Preheat oven to 180 C fan
If you don’t have any old loaf bread, simply chop up a baguette or sourdough style loaf into large bite size chunks and bake on a tray in the oven for 10-15 mins until they have dried out.
Finely dice the onions and in a large flat pan or pot cook over medium heat with 1 tbsp of oil and salt for 10 mins until translucent and soft, remove from heat and allow to cool.
In a mixing bowl add the old sourdough chunks, cooked onions with the rest of the ingredients and mix well
Transfer the mixture to an approx 22 x 22cm baking dish or a 2lb loaf tin approx and bake for 25 mins.
Remove and allow to cool fully before slicing
Tempeh;
Preheat the oven to 180 C fan
Slice the tempeh – crossways into approx 16 slices. No more than ½ cm each.
Mix the tamari, water, oil , Dried sage and Dried thyme together.
Toss the slices in the tamari mixture making sure the slices are evenly coated.
Put the slices in an even layer on a parchment lined baking tray and roast for 20 mins or while the stuffing is baking, taking care not to over cook or darken them too much
Slaw;
Thinly slice the cabbage
Grate the carrot and parsnip
Slice the apple
Toss the parsnip and apple in the lemon juice to stop them discolouring
Mix all together with the mayo and seasoning
To Layer your Sandwich;
For each sandwich split a generous tbsp of vegan mayo to your bottom and top slice of bread. Then split a tbsp of cranberry sauce between both slices of bread.
Layer 4 slices (or 8 half slices) of tempeh diagonally onto your base slice of bread
Add a thick slice of stuffing – see pic
Add approx 60g of slaw to cover the stuffing evenly
Top with second slice of bread
Cut in half and devour!